Edible Snails a la Bourguignonne

Ingredients

• some fine Bourgogne snails
• a little salt
• a bouquet (No. 254)
• a small glassful of white wine
• some good butter
• shallots
• parsley
• chervil
• as much fresh breadcrumbs

Method

1. 1

   Disgorge snails with salt for two or three days, wash, and cook in water with bouquet, cloves, pepper, and salt until they fall from their shells.

2. 2

   Clean shells.

3. 3

   Mix butter, shallots, parsley, and chervil with breadcrumbs and wine, season, and fill shells with mixture.

4. 4

   Replace snails, fill with more butter, sprinkle with breadcrumbs, and brown in the oven for four minutes.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 150. The excerpt below is the record exactly as published.

Edible Snails a la Bourgmgnonne. — Have some fine Bourgogne snails; disgorge them well with a little salt for two or three days, then wash them several times in cold water, strain, and place them in a stew- pan, covering them with water. Add a bouquet (No. 254), some cloves and whole pepper tied in a cloth, and sufficient salt; cook until the snails fall from their shells, and then empty them, clipping off their tails; clean the shells well. Mix together some good butter, shallots, parsley, and chervil, the whole chopped very fine; put it in a bowl with as much fresh bread-crumbs, and a small glassful of white wine

Cook this with the app: pantry check, scaling, and the assistant.